Save This Peanut Butter Cup Cheesecake brings together everything a dessert lover could hope for in one incredible slice. Creamy, tangy peanut butter filling swirls with chopped chocolate peanut butter cups, all nestled in a rich cookie crust and slathered with a glossy ganache. Whether for a birthday, celebration, or just an ordinary weekend splurge, this decadent cheesecake always leaves a splashy impression.
I baked this cheesecake as a treat for my best friend's birthday, and not a single crumb was left by morning—it is now our group's official celebration dessert.
Ingredients
- Chocolate cookie crumbs: create a deeply flavorful, crunchy, chocolatey base—use a cookie with bold cocoa flavor and crush to fine crumbs for best texture
- Unsalted butter: binds crumbs for the perfect crust that will not crumble apart—choose high-quality butter for rich taste
- Granulated sugar: adds sweetness and structure to both crust and filling—choose pure white sugar for consistency
- Cream cheese: is the heart of the filling giving it smooth texture and creamy tang—use full-fat and always let it soften before mixing
- Sour cream: ensures extra creaminess and a soft set—select fresh and tangy for a subtle brightness
- Smooth peanut butter: supplies nutty richness—classic creamy peanut butter works best for consistent texture
- Eggs: provide structure and silkiness—pick large, fresh eggs for best rise and set
- Pure vanilla extract: deepens overall flavor—pure vanilla delivers much more complexity than imitation
- Salt: subtly amplifies all the flavors—use fine salt for even mixing
- Mini peanut butter cups: chopped inside the filling add sweetness and texture—choose your favorite brand and chop just before folding in for bold pieces
- Heavy cream: for making a glossy ganache topping—full-fat cream is essential for the silkiest finish
- Semi-sweet chocolate chips: melt perfectly for the ganache—pick a high-quality brand for deep chocolate flavor
- Creamy peanut butter: for optional drizzle over the ganache can dial up the peanut flavor for extra drama
Instructions
- Prep the Pan:
- Grease a 23-centimeter springform pan and line the base with parchment paper this ensures easy and clean release after chilling so you never lose the beautiful crust
- Make the Crust:
- Combine cookie crumbs melted butter and sugar in a bowl stir thoroughly until all crumbs are moistened press into an even layer on the bottom of your pan packing firmly with the bottom of a glass for a sturdy base bake for 10 minutes to set then let cool completely
- Mix the Filling:
- Using an electric mixer beat cream cheese and sugar together on medium speed until the mixture is smooth and fluffy scrape down the bowl often for the silkiest results blend in sour cream and smooth peanut butter mixing until completely combined
- Add Eggs and Vanilla:
- Beat in eggs one at a time on the lowest speed pausing between each to ensure a uniform batter this minimizes air bubbles and keeps the filling creamy add vanilla extract and salt
- Fold in Peanut Butter Cups:
- Gently stir chopped peanut butter cups into the batter with a rubber spatula distribute them evenly but do not overmix so the pieces stay intact
- Fill and Bake:
- Pour the filling over your cooled crust and spread the top evenly tap the pan lightly to settle any air bubble Bake at 160 degrees Celsius for 50 to 60 minutes the center should look set but have a slight wobble Turn the oven off prop the door open and let the cheesecake cool gently inside for 1 hour to help prevent cracking
- Chill the Cheesecake:
- Remove cheesecake from oven cool to room temperature then cover lightly and refrigerate for at least 4 hours or ideally overnight this sets the filling for dreamy slices
- Prepare and Add Ganache:
- Warm the heavy cream until steaming pour it over chocolate chips in a heatproof bowl let sit then stir until smooth and glossy Spread ganache over the chilled cheesecake with a spatula for an even layer
- Garnish and Finish:
- Scatter extra chopped peanut butter cups over the ganache for a showstopping look drizzle with creamy peanut butter for a dramatic finish if you love that extra peanut kick Chill for 30 minutes to set before removing sides of pan slicing and serving
Save I always look forward to folding in the peanut butter cups with my niece—she sneaks a few bites every time and we laugh about who will eat the most off the top later. The filling sets beautifully overnight giving the whole dessert that signature New York cheesecake texture but with a playful peanutty twist.
Storage Tips
Store leftover cheesecake covered in the fridge for up to four days. For clean slices use a sharp knife dipped in hot water and wiped dry between each cut. If you want to freeze the whole cheesecake wrap tightly in plastic then foil and freeze for up to two months always thaw overnight in the fridge before serving.
Ingredient Substitutions
Swap in gluten-free or chocolate graham crackers for the crust if needed. Natural peanut butter can work but it makes the filling creamier so expect a slightly softer set. For peanut allergies try almond butter and chopped chocolate candies in place of the peanut butter cups.
Serving Suggestions
Serve this cheesecake cold or let it sit out for fifteen to twenty minutes for a slightly softer bite. It pairs beautifully with a tall glass of milk or a cup of hot coffee. For a fancier finish add a sprinkle of flaky salt on top right before serving to balance the sweetness.
A Treat With American Roots
Peanut butter and chocolate are classic American dessert flavors and cheesecake itself has a long beloved place at the table from delis to dinner parties. This recipe fuses the best of both worlds creating a showstopper that pays homage to both traditions.
Seasonal Adaptations
Use peppermint chocolate cups in winter for a festive touch Top with fresh raspberries or strawberries for a summer finish Swirl some salted caramel into the ganache layer in colder months
Success Stories
I once made this for a neighbor’s housewarming party and people still talk about it years later—one guest even asked for it as her wedding cake. My mom loves snacking on the crust and always asks for extra when she visits.
Freezer Meal Conversion
Cheesecake freezes beautifully Place individual slices on a baking sheet freeze until firm then wrap and store in an airtight container Keep a stash ready for surprise guests or late-night Cravings
Save This decadent cheesecake is the ultimate indulgence for peanut butter and chocolate lovers. It's a showstopper that's surprisingly manageable to make and always disappears quickly.
Recipe FAQ
- → How can I ensure a smooth and creamy cheesecake filling?
Use softened cream cheese, mix until completely smooth, and avoid over-mixing after adding eggs to maintain a creamy texture.
- → Can I substitute natural peanut butter for regular?
Yes, but natural peanut butter can make the filling softer. Stir well and consider reducing other liquids slightly.
- → What is the best way to prevent cracks on top?
Allow the cheesecake to cool slowly in the oven with the door ajar, and avoid overbaking for a smooth top.
- → Can I make this dessert gluten-free?
Absolutely. Use gluten-free chocolate cookies for the base and check all other ingredients for hidden gluten sources.
- → How should I store leftovers?
Keep the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped well.